Ingredients
-
1
-
1
-
3
-
1
-
2
-
1/2
-
1/2
-
2
-
-
8
-
1 1/2
-
-
-
-
Directions
Chicken Green Chile Enchilada Casserole (Vegetarian), This was in the Inspired Vegetarian section of Cooking Light Magazine Satisfies both the vegetarian and meat-eater For non-veggie households, could very easily substitute chicken breast for the meatless chicken , This was one of those dishes that my family said tasted like more the only thing we changed was the cheese — we used a cheese i get at the local mexican grocery store — chihuahua cheese — it tasted great, was so easy to make and it has been added to my you have to make this again list , This was in the Inspired Vegetarian section of Cooking Light Magazine Satisfies both the vegetarian and meat-eater For non-veggie households, could very easily substitute chicken breast for the meatless chicken
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Onion and Garlic, Saute 5 Minutes or Until Onion Is Tender. |
|
3
Done
|
Add Chilies, Cook 3 Minutes, Stirring Constantly. |
|
4
Done
|
Remove from Heat, Stir in Chopped Chicken Strips. |
|
5
Done
|
Combine Cumin, Chili Powder and Enchilada Sauce. Pour 1/3 of Sauce Mixture Into an 11 X 7 Inch Baking Dish Coated With Cooking Spray. |
|
6
Done
|
Arrange 1/2 of Tortilla Quarters Over Sauce Mixture, Top With Onion Mixture. |
|
7
Done
|
Sprinkle With 3/4 Cup Mexican Blend Cheese, Top With 1/3 of Sauce Mixture. |
|
8
Done
|
Top With Remaining Tortillas and Sauce Mixture. |
|
9
Done
|
Bake at 375 For 15 Minutes. |
|
10
Done
|
Sprinkle With Remaining 3/4 Cup of Cheese, Bake an Additional 10 Minutes. |
|
11
Done
|
Sprinkle With Cilantro If Desired. |
